1.
Antioxidative Effect of Ipomoea Batatas Poir Cv Anthocyanins on Mice Irradiated by ～(60) Co Gamma Ray;
青紫薯色素保护小鼠抗60Co γ-射线辐射所致氧化损伤的作用研究
2.
MECHANISM OF PURPLE SWEET POTATO PIGMENTS INHIBIT ~(60)Co γ-RAY INDUCED APOPTOSIS IN MOUSE THYMOCYTES
青紫薯色素抑制~(60)Co辐射小鼠胸腺淋巴细胞凋亡机制
3.
Effect of Sweet-potato Anthocyanins on Oxidation Condition in Aging Rats and Cytotoxicity of PC-12 Cell Induced by Amyloid β Protein;
青紫薯色素对自然衰老大鼠体内氧化水平和Aβ诱导神经细胞毒性的作用研究
4.
Study on Extraction of Proanthocyanidins from Sweet Potato Skin
紫色甘薯皮中原花青素提取工艺研究
5.
Extraction and Measurement of Anthocyanin Content from Purple Potatos (Solanum Tuberosum)
紫色马铃薯Bora valley花青素的提取与含量的测定
6.
Effects of Light on Ahthocyanin Accumulation and Gene Expression Involved in Ahthocyanin Biosynthesis in Purple Sweetpotato [Ipomoea Batatas (L.) Lam.];
光对紫色甘薯花青素积累及相关酶基因表达的影响
7.
Study on the stability of anthocyanin in purple sweet potato powder
紫甘薯粉生产中花青素的稳定性研究
8.
Study on the Technology Conditions of Extraction and Purification and Property of Purple Sweet Potato Color;
紫甘薯色素提取纯化工艺及性质研究
9.
Extraction and Stability of the Dioscorea alata Purple Pigment;
参薯紫色素的提取工艺和稳定性研究
10.
STUDY ON EXTRACTION AND STABILITY OF ANTHOCYANIN FROM VIOLET POTATOES
紫罗兰马铃薯花青素的提取及稳定性研究
11.
Study on extraction,purification and stability of anthocyanins from purple sweet potato
紫甘薯花青素的提取纯化及其稳定性研究
12.
Antioxidant Stability of Anthocyanin Extracts from Sweet Potato
紫甘薯花青素提取物抗氧化能力的稳定性
13.
Extraction, Purification of Anthocyanins Pigment from Purple Sweet Potatoes (Ipomoea Batatas);
紫薯中花色甙色素提取及纯化方法的研究
14.
Studies on Pigments Production by Monascus with Purple Sweet Potato Starch Using Submerged Fermentation Technology;
紫甘薯淀粉制备红曲色素的液态发酵技术研究
15.
Study on Biological Activity and Preparation of Purple Sweet Potato Color (PSPC);
紫甘薯红色素的制备及生物学活性研究
16.
Purification and Antioxidant Activity of Pigment from Purple Sweet Potato in Diabetic Rats
紫甘薯色素纯化及其对糖尿病鼠的抗氧化作用
17.
Study on extracting pigment of purple sweet potato by microwave assisted technique
采用微波辅助提取紫甘薯色素的工艺研究
18.
Compared the Physicochemical Quality of Purple Sweet Potato Pigment Between the First Refine and the Second Refine
1次和2次精制紫甘薯色素理化特性的比较